Beef Egg Rolls

Prep Time: 30 mins Cook Time: 25 mins Total Time: […]

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 16



1 pound lean ground beef

1 medium onion, thinly sliced

½ teaspoon dried minced garlic

One teaspoon of ground ginger

4 tablespoons soy sauce, divided

Four tablespoons of dry sherry, divided

One teaspoon salt divided

1 teaspoon ground black pepper, divided

One tablespoon of vegetable oil

1 large head of cabbage, finely shredded

¼ cup water

One teaspoon of white sugar

2 quarts vegetable oil for deep frying

16 egg roll wrappers



A giant skillet should be heated at medium-high. Cook and stir the ground beef in the hot skillet for 5 to 7 minutes or until it is browned and crumbly. Drain and get rid of grease. Add 1/2 of the soy sauce, sherry, salt, pepper, onion, garlic, and ginger. For 4 to 5 minutes, sauté just until the onion is soft—place in a basin.

In the same skillet, heat one tablespoon of oil over medium heat. Add the remaining soy sauce, sherry, salt, pepper, cabbage, water, and sugar. Cook and toss the cabbage for about 5 minutes or until it is crisp-tender. After adding the beef mixture to the pan, swirl and cook it for two to three minutes or until thoroughly heated. Get rid of the heat.

The desired temperature is 350° F (175° C) of oil in a deep fryer or large saucepan.

Lay one egg roll wrapper out like a diamond while the oil is heating. Go from left to right across the center, placing about 1/4 cup of the filling. Spray water along the top two edges. The bottom corner should be folded over the filling, the sides should be folded toward the center, and the roll should be raised to seal. Make the remaining egg rolls by repeating.

In the heated oil, fry a few egg rolls at a time for 2 to 3 minutes per batch or until golden brown. Serve hot after draining on paper towels.

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